Beef Brisket – Try our Customers’ Favourite Recipe
We have a dish on the menu at the moment that is proving so popular our customers won’t let us take it off – it has to go sometime so we thought we’d give you the recipe in case you miss it too much when it’s gone! Beef Brisket & Beer Sauce …
Our chefs like to use cheaper cuts of meat and take their time with them, putting in loads of flavour, Brisket is worth the wait! Roughly chop the vegetables and brown them in a deep roasting tray then add the brisket and pour over the stock. Cover with foil and braise in the oven at 180 degrees for 3-4 hours until the meat falls apart. Remove the brisket from the stock and leave to cool. Strain the braising liquor into the pan and reduce by 2/3rds. Once cool, pull the brisket apart, season and add some of the reduced stock to help bind it together. Roll the brisket mix in cling film to create a boudin (sausage) chill in the fridge until firm. Once firm, slice the sausage into 1 inch slices. Remove the cling film and pane in breadcrumbs (panko Japanese breadcrumbs are best) by dipping in flour, then egg, then the breadcrumbs. Deep or shallow fry until crispy and golden.
1kg beef brisket
1 litre veal/beef stock
1 stick of celery
½ pint beer (dark is best)
½ pint veal stock
2sp English mustard
Place the beer and stock in the sauce pan and bring to the boil, simmer and let reduce by a third, add the honey and mustard plus a pinch of salt. In a separate pan make a roux with butter and flour then add the beer and stock mix, stir until thick.
We serve this at the pub with a warm brioche on the side.